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Article(13)
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Changes in vitamin content of powder enteral formulas as a consequence of storage
ArticleAbstract: The thiamine, vitamin E (α-, γ- and δ-tocopherol) and vitamin A (all-trans and 13-cis-retinol) contePalabras claves:Powder enteral formula, STORAGE, Thiamine, Vitamin A, Vitamin EAutores:Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusFermentation enhances the content of bioactive compounds in kidney bean extracts
ArticleAbstract: The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production ofPalabras claves:Antihypertensive compounds, Antioxidants, Fermentation, Functional ingbkp_redients, Kidney beansAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Limón R.I., Peñas E., Torino M.I.Fuentes:scopusHigh hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
ArticleAbstract: The aim of this research was to evaluate the protein pattern, immunoreactivity and amino acid composPalabras claves:amino acids, High hydrostatic pressure, Immunoreactivity, Protein, soybeanAutores:Baeza M., Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusHigh-pressure improves enzymatic proteolysis and the release of peptides with angiotensin i converting enzyme inhibitory and antioxidant activities from lentil proteins
ArticleAbstract: Angiotensin I converting enzyme (ACE) inhibitory and antioxidant peptides are receiving attention duPalabras claves:Angiotensin I converting enzyme, Antioxidant activity, High-hydrostatic pressure, Lentil peptides, ProteolysisAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Gómez R., Juana Frias, Peñas E.Fuentes:scopusPasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
ArticleAbstract: Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (3Palabras claves:Antioxidant activity, bioactive compounds, germination, Moringa, Nutritional properties, pasta, SENSORY PROPERTIES, textureAutores:Cristina Martínez-Villaluenga, Elena Cartea M., Juana Frias, Karín E. Coello, Peñas E., Velasco P.Fuentes:googlescopusIndividual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation
ArticleAbstract: Legumes offer the possibility to develop multifunctional foods with benefits for metabolic syndrome.Palabras claves:bioactivity, L. plantarum, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDS, SavinaseAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.Fuentes:scopusIdentification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities
ArticleAbstract: The objective was to identify peptides with dual antioxidant and angiotensin I converting enzyme (ACPalabras claves:ACE inhibitory activity, Antioxidant activity, Gastrointestinal digestion, Lentil peptides, Molecular dockingAutores:Angeles Bonache M., Cristina Martínez-Villaluenga, Garcia-Mora P., Gonzalez-Muniz R., Juana Frias, Martín-Martínez M., Peñas E.Fuentes:scopusImpact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut
ArticleAbstract: White cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl,Palabras claves:Biogenic amines, Microbial quality, Sauerkraut, Starter cultureAutores:Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.Fuentes:scopusPilot-scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK/JNK phosphorylation
ArticleAbstract: Fermented lentil (FL) produced using L. plantarum and Savinase in alkaline conditions relieves metabPalabras claves:Digestion, lentil, Nfr2, Oxidative Stress, Peptides, PHENOLIC COMPOUNDSAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusSe improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut
ArticleAbstract: Selenium (Se) has a well-known role in prevention of chronic diseases associated with oxidative strePalabras claves:anti-inflammatory activity, Antioxidant activity, Fermented cabbage, Glucosinolate breakdown products, seleniumAutores:Cámara C., Cristina Martínez-Villaluenga, Juana Frias, Madrid Y., Peñas E., Pérez-Corona T., Sánchez-Martínez M., Vidal‐Valverde C.Fuentes:scopus